Q & A with Chef Jeff Carter

Dancing Bear Lodge and Restaurant’s Chef Jeff Carter sat down with us recently and answered five quick questions. Learn more about Chef Carter:

What ingredient can you not live without? Salt

If you could only cook with one pan/dish what would it be? Le Creuset 6 Quart Dutch oven

What is your favorite thing to do when not in the kitchen? Golf, fly fish, hangout with family

Favorite memory in the kitchen? Probably the first SFA dinner that I did at Blackberry Farm…it was a memorable night for many reasons!

What would you be if you were not a Chef? A full time fishing guide or handy man

Easter Sunday Brunch Menu

Make plans now to join us at Dancing Bear Lodge & Restaurant for our Easter Brunch on Sunday, April 8. Chef Carter has created a delicious menu for you to share with your friends and family. To make reservations, please call (865) 448-6000.

Brunch Menu
Regional Cheese and Charcuterie Plate

Salad of Baby Arugula with Smoked Trout Rillette, Benton’s Bacon, Poached Egg, Asparagus and Lemon Caper Vinaigrette

Local Three Egg Omelet with Ham, Cheddar Cheese and Spinach
DBL Burger with Benton’s Bacon, Pimento Cheese, House Made Pickles and French Fries

“Chicken and Waffles” with Sorghum Glazed Chicken Breast, Dried Cherry and Cornmeal Waffles, Sweet and Sour Collard Greens

Fried South Carolina Catfish with House Made Tasso Grits, Apple Cole Slaw and Scallion Caper Remoulade

Brunch Cocktails
House Made Bloody Mary
Strawberry Bellini
Mimosa

A Classic Favorite: Mimosa

One of our favorite drinks is a mimosa. Try making it at home and enjoying it with your family and friends!

You will need one ounce of orange juice and some champagne. Then simply pour the orange juice in a champagne flute and slowly top with your favorite champagne. Enjoy!

Happy Casting

March is a great month for fly fishing. The temperatures are climbing up the thermostat which means the water is starting to warm up and fish will soon become more active! Whether you are a veteran angler or a first time caster, our Orvis-certified guides will lead you on a memorable fly fishing journey of your choice during a half or full day guided trip. We provide all of the equipment necessary including waders, flies, vests, rods and reels. Contact us at (865) 448-6000 for more information.

Sheep's Milk Ricotta Gnocchi

16 oz sheep milk ricotta

4 egg yolks

1 ½ -2 C AP flour plus some for dusting

2 T salt

1 t black pepper

Combine ricotta, yolks, salt and pepper in a bowl and mix well. Fold in flour being careful not to over mix. Cover and chill in refrigerator for 30 minutes.

On a lightly floured work surface, roll the dough into ropes that are each about half inch in diameter. Using a knife or bench scrapper, cut the ropes into 1/2-inch slices. Transfer the gnocchi to a baking sheet lined with parchment paper and sprinkle with flour. Continue process until all dough in used.

Bring a large pot of salted water to a simmer. Add the gnocchi in batches and cook until they rise to the surface then simmer for about 1 minute. Using a slotted spoon, transfer the gnocchi to a bowl of ice water. Pull out of ice water and coat with a little olive oil so they don’t stick together. Store in fridge until ready to use.

Sauté gnocchi in butter or olive oil and serve with fish or vegetables.

Special Night Sky

According to the National Geographic, “for the first time in almost a decade, sky-watchers between Feb. 28 and March 7 will be able to see all five naked-eye planets over the course of one night for several nights in a row." The planets include Mercury, Venus, Mars, Jupiter and Saturn. The planets have not appeared together during a single night since 2004.

Also this week, don’t miss the waxing crescent to waxing gibbous moon and the superbright stars Sirius and Canopus. While the moon and planets will all be visible during the week nights, they won’t all be seen at the same time or in the same region of the sky. For the best views, Mercury will be low in the west and can be seen just after sunset while Mars will start to rise in the east. For Saturn, the bright, yellowish star will rise near midnight in the east.

For the best viewing, grab a blanket and view the show from a large field or the top of a hill with eastern, western and southern views.

Jeff Carter's Secret Cabernet Butter Sauce

With the warm weather already here in the Smokies and even more to come with the promise of a beautiful spring, we are just itching to get out to the grill. The smell of a steak on a grill has got our mouth's watering, but when we got a hold of Chef Jeff Carter's secret Cabernet butter sauce, we couldn’t help but share. So grill up your favorite cut of meat, and top with this yummy Cabernet Butter sauce for a guaranteed wow for your dinner guests! P.S. Chef loves this on a Rib-eye!

Cabernet Butter

2 bottles Cabernet (or your favorite bold red wine)

2 bay leafs

1 oz fresh thyme

2 T black peppercorns

4 shallots, small diced

2 T sea salt

2 pounds unsalted butter, room temp

Combine all ingredients except the butter and shallots in a sauce pot and reduce until you have about 4 oz. Strain and discard herbs and pepper. Add the wine back to the pot and add shallots. Cook for 2-3 minutes. Chill wine then whip the butter, wine and salt together in a stand mixer.

Roll in parchment or wax paper in one inch tubes. Chill or freeze until ready to use.